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Weight Watchers Pasta Salad with Sweet Potatoes

This fall salad makes a great side dish!
Course Salad
Cuisine American
Keyword weight watchers
Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings 12
Calories 284kcal


  • Salad Ingredients:
  • 1 medium peeled sweet potato cut into ½-inch pieces
  • Salt and black pepper to taste
  • 3 cups tri-colored pasta uncooked
  • 3 cups broccoli chopped to about 1-inch pieces
  • ¼ cup dried cranberries
  • 3 tablespoon pine nuts toasted
  • ¼ cup red onion thinly sliced
  • Poppy Seed Dressing Ingredients:
  • ½ cup non-fat Greek yogurt plain
  • ¼ cup water
  • 1 tablespoon maple syrup
  • 1 teaspoon apple cider
  • 1 teaspoon Dijon mustard
  • 1 tablespoon poppy seeds
  • 1 teaspoon onion powder
  • ½ teaspoon salt


  • Preheat oven to 400 degrees and line baking sheet with parchment paper.
  • Put the sweet potato pieces on the prepped baking sheet.
  • Spray the sweet potatoes pieces with cooking spray and season with salt and pepper.
  • Roast for 25-30 minutes and them remove from oven and set aside to cool.
  • Follow the pasta package directions and cook the pasta until it is al dente. Drain the pasta and set it aside to cool. 
  • Pour the pasta into a large bowl. Add the roasted sweet potatoes, broccoli, dried cranberries, pine nuts, and red onions to the bowl of pasta.
  • To make the poppy seed dressing, in a small bowl, add yogurt, water, maple syrup, vinegar, mustard, poppy seeds, onion powder, salt and pepper; stir well with a whisk to combine.
  • Pour in the poppy seed dressing and stir until ingredients are evenly coated.
  • Cover and refrigerate for at least an hour.



Calories: 284kcal | Carbohydrates: 54g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 127mg | Potassium: 312mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2815IU | Vitamin C: 21mg | Calcium: 53mg | Iron: 1mg